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Spaghetti Puttanesca with Canned Kippers
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Chef :
Hiroko ListonSpaghetti Puttanesca with Canned Kippers
I always stock cans of Fish such as Tuna, Mackerel and Salmon, but NOT Kippers. Kippers are unfamiliar food to me and I have never used Kippers for cooking in my life. I decided to cook something with Kippers and this is the first attempt. Well… this is identical recipe to ‘Spaghetti Puttanesca with Canned Mackerel’ and I just replaced Mackerel with Kippers. Kippers are absolutely suitable to this dish.
Ingredient
Food ration :
2 servings
1 tablespoon
Olive Oil
1
Onion
1-2 cloves
Garlic *finely chopped
1 handful
Black Olives *chopped, optional
1 can (400 g)
Diced Tomatoes
1 tablespoon
Italian Mixed Herbs
1 can (200 g)
Kippers in Brine * I had about 120g fillets
2 tablespoons
chopped Parsley *save some for topping
Cooking instructions
* Step 1
All vegetables should be finely or coarsely chopped. Drain canned Kippers and break into chunky pieces.
* Step 2
Cook Spaghetti in boiling salted water according to the instruction on the package.
* Step 3
Heat Olive Oil in a frying pan over medium high heat. Cook Onion and Garlic until soft. Add Chilli, Black Olives, Capers and Anchovies, and cook for a few minutes.
* Step 4
Add Tomatoes and Herbs, cook until thickens, season with Salt & Pepper, then add drained Kippers and Parsley, and gently combine.
* Step 5
Add the cooked and drained Spaghetti and stir. Sprinkle with the saved Parsley and enjoy.
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